Braised Chicken With Peppers Recipe

This braised chicken recipe, is emblematic of the Basque region’s affection for colorful, peppery stews. Though paprika can work in a pinch, it’s the flakier, lightly spicy, more enigmatic Palette pepper that’s characteristic of the region.


  • 3 red peppers
  • 1 tbsp oil
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  • 1 tsp salt
  • 1 lb chicken meat
  • 1 oz fresh ginger
  • 2 tbsp oil
  • pinch of brown sugar
  • 2 tsp sherry
  • 1 tsp cornstarch
  • 2 tsp soy sauce


  1. Core the peppers and cut into thin rings.
  2. Fry in the oil and salt for 1 minute.
  3. Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes.
  4. Drain.
  5. Cut the chicken into 1 inch pieces.
  6. Chop the ginger finely, fry both chicken and ginger in oil for 1 minute.
  7. Add the sugar and sherry.
  8. Mix the cornstarch to a smooth paste with the soy sauce and add to the pan.
  9. Heat gently, stirring until slightly thickened.
  10. Add the peppers and cook for 1 minute.

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